Dark Chocolate Chunk-Zucchini Bread

break bread...

For my final post in this series I've made a usual subject as far as zucchini goes - zucchini bread. But, to pass it off as a dessert, I've added dark chocolate chunks into the mix. This bread is still perfect for breakfast, but it's also enough to satisfy my sweet-tooth after dinner. Break bread any time of the day!

This recipe is a little different than those for traditional breakfast bread. It uses oil and yogurt instead of butter, which helps keep the bread moist. It has both granulated and light brown sugar, which gives the crust a nice crunch. And finally, it primarily contains allspice, instead of the usual cinnamon. The next time you need to make a dessert, consider trying this twist on a classic. Here's how...

Ingredients - Makes 1 Loaf
Cooking Spray
1 C Shredded Zucchini, squeezed dry
1/2 C Vegetable Oil
1/2 C Plain Greek Yogurt (low-fat okay)
2 Eggs
1 tsp. Vanilla Extract
1 1/2 C All Purpose Flour
1/2 C Granulated Sugar
1/2 C Light Brown Sugar, packed
1 tsp. Baking Powder
1 tsp. Allspice
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1 C Dark Chocolate Chunks

Directions
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, leaving an overhang on two sides. Coat with cooking spray. Set aside.

Combine the wet ingredients: In a medium bowl combine the shredded zucchini, oil, yogurt, eggs, and vanilla extract. Mix together well and set aside.

Combine the dry ingredients: In a large bowl combine the flour, sugars, baking powder, allspice, salt, baking soda, and nutmeg. Whisk well and then stir in the dark chocolate chunks.

Bake the bread: Fold the wet ingredients into the dry, just until everything is incorporated. Pour into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the bread to cool for an hour in the pan. Then remove to a rack to cool completely. Slice to serve. To store: wrap in plastic wrap and then foil. Store at room temperature for up to one week. Enjoy!

Coconut Creme Brûlée

put the creme in the coconut and mix it all up!

When I think about an eggy dessert little else comes to mind than creamy, dreamy creme brûlée. Creme brûlée only uses the yellow yolks of the egg, so save the whites for something else (like a breakfast burrito!). This dessert is both decadent and simple. Decadent because of the texture and richness of the ingredients, but simple in that it requires few. Don't be fooled though, this recipe can be tricky to make.

Classic creme brûlée is flavored only with vanilla, but I've jazzed this up a bit by adding coconut. I've subbed in a can of coconut milk for part of the cream and topped each ramekin not only with sugar, but shredded sweetened coconut. Unlike many of my recipes, this one does requires some time, effort, and precision. So make this dessert when you're feeling ambitious! Here's how...

Ingredients - Makes 6
1 Pint Heavy (Whipping) Cream
13.5 oz. Can Full Fat Coconut Milk (suggest Chaokoh)
1 Vanilla Bean, split & seeds scraped
6 Egg Yolks (save the whites)
1/2 C Granulated Sugar, plus more for topping
~ 1/2 C Shredded Sweetened Coconut

Directions
Preheat the oven to 325 degrees. Bring a kettle of water to boil. Then turn down and keep warm on low.

In a medium sauce pan combine the cream, coconut milk (shake well), and vanilla bean with seeds scraped from the inside. Bring to a gentle boil over med-high heat. Once this comes to a boil, remove from the heat and cover. Allow the mixture to sit for 15 minutes - the vanilla will perfume the cream.

Meanwhile, combine the egg yolks and 1/2 C sugar in a large bowl. Whisk together just until the yolks begin to turn light yellow, about 2-3 minutes by hand.

Once the cream is ready begin to add it to the egg yolks, a little at a time, whisking constantly until all of the cream is incorporated. Pass the mixture through a fine mesh strainer to get out any lumps and the vanilla bean.

Next, divide the mixture into 6 (6-7 oz.) ramekins. Place the ramekins into a large pan (I used a lasagna pan) and carefully put them onto the oven rack. Be sure to pull the oven rack out slightly. Then pour the hot (not boiling) water around the ramekins half way up their sides. This water bath will help to cook the creme brûlée evenly. Carefully push the rack into the oven and cook for 50-55 minutes.

You will know that the creme brûlée is done when the center still shakes, but the edges are set and the top is beginning to brown. Remove the ramekins from the pan and refrigerate for a minimum of 2 hours or overnight.

Prior to serving, remove the ramekins from the refrigerator for 30 minutes to come to room temperature. Top each ramekin with 2-3 T coconut and 1 tsp. sugar. Using a kitchen torch, melt the sugar and toast the coconut until brown and crispy. If you don't have a kitchen torch, like me, line the ramekins up on a baking sheet and broil in the oven on high for 1-2 minutes. Allow them to cool a few minutes before serving. Enjoy!